- 1/3c Soy Sauce
- 1/3c Rice Vinegar
- 1/4 brown sugar
- 1/4c granulated sugar
- 3 T hosin
- 3 Cloves garlic (mashed)
- 2T peanut oil (can substitute vegetable oil)
- 1/4 t crushed pepper
- 1 cut up fryer (don’t use neck, back, etc.)
Marinate chicken in shallow pan for about one hour. Turn 2 or 3 times. Bake chicken at 325 degrees for 15-20 minutes, turn and baste. Increase temperature to 350 degrees and bake for 15 minutes, turn and baste. Increase temperature to 375 degrees, bake for 10-15 minutes turn and baste. Lastly with skin side up, broil for 2-3 minutes to color skin. Serve
*This marinade can also be used for pork, duck, and shrimp. It keeps well in the refrigerator for weeks)
What makes it special?
This has been a family favorite for almost 50 years–as you can tell from the photo. “Uncle Don” is my dad. Sometimes we refer to it as “Fire and Smoke Chicken.” Can be grilled or broiled, also makes a delicious Chinese chicken salad.
What’s Your Connection to Princeton?
I’ve lived in Princeton for twelve years with my family and am the co-author of *Discovering Princeton: A Photographic Guide with Five Walking Tours*.
Recipe shared by Jennifer Jang